Perfect for chocolate lovers, these eggless chocolate cookies are soft, chewy and delightfully fudgy. They’re full of chocolate flavor and loaded with white chocolate chips. You won’t believe that these double chocolate cookies are made without eggs.
1 stick or ½cupUnsalted buttersoftened at room temperature
½cupLight brown sugarlightly packed
¼cupWhite sugar
2tablespoonsMilk
1teaspoonPure vanilla extract
1cupWhite chocolate chips
Instructions
In a bowl, take dry ingredients (all purpose flour, cocoa powder, baking powder and salt). Whisk until everything is mixed and keep it aside.
In another large bowl, take softened butter, white sugar and brown sugar. Start beating using a hand mixer (or use a stand mixer with a paddle attachment). Beat it until smooth.
Add milk and vanilla. Again beat until combined. Using a spatula scrape the sides and the bottom of the bowl.
Add dry flour mixture. Mix using a spatula until everything comes together like soft dough.
Add white chocolate chips. Fold them into the cookie dough.
Cover the bowl using plastic wrap and chill the dough for 30 minutes in the refrigerator. (check the dough, it should look firm if it is still soft then put it back into the refrigerator and chill for more time as needed.)
Preheat the oven to 350°F (180°C) for at least 10 minutes.
Line two baking sheets with parchment paper. Or prep 1 baking sheet only if you’re baking each batch separately.
Now scoop 1 ½ tablespoons size of the portion and place it on a prepared cookie tray. Place them a few inches apart so cookies have some room to expand. Slightly flatten the cookie balls using your fingers or with the bottom of the glass.
Bake in preheated oven for 12-14 minutes.
How to check when eggless chocolate cookies are done? Because these cookies are dark in color, it is hard to tell by just looking at them. To check, give a light tap or touch on the edge of the cookie and it should feel firm and slightly set, meaning they are done. Be careful while touching as they’re super hot. The Center will still look soft, that’s ok and they will continue to cook as they cool.
Let the cookies cool down in the pan itself for 5 minutes and let the cookies firm up. Then transfer the cookies to a cooling rack using a spatula.
Notes
Room temperature butter: Make sure to use softened butter (not melted). Please do not use the microwave to soften the butter. It makes melty, greasy butter. Softened butter is easy to beat with sugar. So remove the butter at least an hour before from the refrigerator.
Chilling the dough: Chilling the dough for 30 minutes to a few hours will help the cookies maintain their shape, and not overly spread when cooked.
Want to make more cookies? You can easily double or triple this eggless chocolate cookies recipe without any issues.